Late Summer Entertaining Idea 101

Why Does Tea Sandwiches Have To Be For Afternoon Teas or Showers?

When you think of tea sandwiches you think of a setting with English tea pots and trays of tea sandwiches nestled on doilies served on fine china, well that is the traditional way they are to be served at bridal showers, baby showers and afternoon teas. I like to take something that is such a classic and turn it around to fit my needs for a Summer impromptu get together with friends on a sunny afternoon. I have always said take the classics and think outside the box that works for you and your guest with all of the fresh produce in season and a loaf of great bread you have a beginning blueprint for a great impromptu menu. I think still staying the with traditional theme with hot tea I use sun tea instead served with fresh lemon, oranges and limes for the Summer evenings and who said you could not serve pitchers of Long Island tea.
When assembling my platters of tea sandwiches I use one platter for one kind of sandwich that way your guest will have a chance to sample each variety you decide to make. I like to make at least 6 to 8 different varieties on different varieties of breads that you can make or buy at your local bakery.
When planning a impromptu get together this weekend just remember a classic theme is a classic but with your own personal twist you can incorporate your ideas and personality and create your own theme. I hope you take advantage of these fabulous Summer evenings and time spent with family and friends.

Happy Summer Evenings,

Garrett

Luigi's Picture Of The Day

Luigi's Picture Of The Day

Southern Cornbread Salad

Southern Cornbread Salad

If you are looking for a easy Monday night dinner, well I have the simple solution for that. Have you ever tried Southern Cornbread Salad? Its super easy to make and I think you will enjoy the easy steps it takes to complete this meal, I like to make this and serve in Chinese containers and off to the lake front for a evening picnic.


Ingredients:

1/2 cup of mayo
1/4 cup of buttermilk
Sea Salt to taste
Fresh ground black pepper to taste
2 tablespoons of white vinegar
1- 8 inch round of cornbread
2 cups of Arugula salad mix
4 vine ripened tomatoes ( I like you use yellow and red) chopped
1 English cucumber or if you have cucumbers in season use two of them sliced thin and peeled.
1 stalk of celery thinly sliced
1 cup of fresh Basil torn into pieces
2 teaspoons of fresh Italian parsley diced
3 tablespoons of fresh Mint, chopped
1/2 cup of fresh corn cut of the cob

Directions:

In a large mixing bowl mix together the mayo, buttermilk and vinegar. Season to taste with salt and pepper, cover and chill until time to serve.
In a large bowl cut cornbread into 3/4 inch rough cubes and place on a baking sheet, uncovered for 3 hours till it dries out. You also can place in the oven at 150 degrees for 15 min. After the cornbread cubes have cooled place back in the bowl add the arugula, tomatoes, cucumbers, celery, basil, parsley and mint. Add the dressing and sweet corn. Toss to combine the dressing and taste. I like to place in Chinese containers and I am off to a nice shade tree with a glass of iced tea with lemon.

Enjoy,

Garrett

Luigi's Picture Of The Day

This is a current painting I am working on for the Art Fair on the Lower East Side next month. I will post the date and times that my work will be on display.